Our students on the Level 1 Professional Cookery course were a part of a Ready Steady Cook Style Competition that aimed to educate students on healthy cooking methods. The students prepared for the competition by learning through the Self Organised Learning Environment (SOLE) and were required to create a dish using 200g minced meat and a choice of ingredients provided under timed conditions.
To additionally evidence their learning, they had to provide a short written document on government healthy eating guidelines. Former College Cookery Student Adam Pamplin who is currently the sous-chef at the award winning Masons Restaurant in Brentwood was invited to be a part of the judges’ panel.
The students did not fail to deliver with a variety of healthy minced meat and vegetarian dish options. The winners were Laura Thompson and Angel Reed on their herby sweet potato topped savoury vegetarian cottage pie which included 5 different vegetables.
Students commented that they "loved the fact it was our choice, our dish."